Sugar Cookie Recipe

Some cookies shout with chocolate or nuts—but the sugar cookie is a quiet, buttery genius.

Not to brag, but everyone who’s tried or baked these sugar cookies agrees—they’re an instant favorite! After lots of testing, the recipe is finally perfected.

The dough is simple to mix, fun to roll out, and requires no chilling—so you can go from bowl to oven in minutes. They hold their shape beautifully, making them ideal for decorating with icing or enjoying plain and golden.

Whether you’re filling Christmas cookie boxes, baking for a party, or making a simple afternoon treat, these cookies are a blank canvas for your creativity. Your kitchen will smell like a happy bakery, and your taste buds will thank you.

What Makes This Recipe So Great

These cookies are soft, buttery, and just sweet enough. They have a perfect texture that is not too cakey and not too crisp.

The dough rolls out smoothly and holds detailed shapes from cookie cutters. You get a reliable, versatile cookie that is always a favorite.

Ingredient Notes

• Butter: Use real, salted butter for the best flavor. Make sure the butter is softened to room temperature so it creams properly with the sugar.

• Flour: Measure your flour correctly for the right cookie texture. Spoon the flour into your measuring cup and level it off with a knife. Do not scoop the cup directly into the flour bag.

• Baking Powder: This is your leavening agent. It gives the cookies a slight lift and a soft texture. Make sure your baking powder is fresh for the best results.

Why You’ll Love This Recipe

• The dough is easy to handle and roll out.

• You can customize the shapes and decorations.

• The cookies stay soft for days in an airtight container.

How To Make Sugar Cookies

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Step-by-step Instructions

1. Beat the softened butter and sugar together with an electric mixer until the mixture is light and fluffy.
2. Beat in the egg and vanilla extract until everything is well combined.
3. Whisk the flour, baking powder, and salt together in a separate bowl.
4. Gradually add the dry flour mixture to the wet butter mixture.
5. Mix on low speed until a soft dough forms.
6. Divide the dough into two equal portions.
7. Shape each portion into a flat disc and wrap it in plastic wrap.
8. Refrigerate the dough for at least one hour.
9. Heat your oven to 350 degrees Fahrenheit.
10. Roll one dough disc out on a floured surface to a 1/4-inch thickness.
11. Cut out shapes with your favorite cookie cutters.
12. Place the cut-out cookies on an ungreased or parchment-lined baking sheet.
13. Bake the cookies for 8-10 minutes until the edges are very lightly browned.
14. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

Cook and Prep Times

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Additional Time: 1 hour (chilling)
• Total Time: 1 hour 30 minutes

Nutrition Information

Servings: 24 cookies

• Calories: 160
• Fat: 8g
• Protein: 2g
• Carbohydrates: 21g

Helpful Tips

• Chilling the dough is a mandatory step. It prevents the cookies from spreading too much.

• Re-roll the dough scraps only once for the best texture.

• Let the cookies cool completely before you decorate them with icing.

Expert Tips for Perfect Results

1. For even thickness, use rolling pin rings or two thin guides on either side of your dough.
2. Bake one test cookie first to check your oven’s temperature and the spread.
3. Dust your cookie cutters with flour before pressing them into the dough for clean edges.

Serving Suggestions

Enjoy these cookies with a cold glass of milk. They also pair wonderfully with a hot cup of tea or coffee.

Storage and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to one week.

You can freeze the baked cookies for up to 3 months. You can also freeze the dough discs for up to 3 months.

Frequently Asked Questions

Why did my cookies spread too much?

Your dough was likely too warm when it went into the oven. Ensure you chill the dough for the full hour. Using a cool baking sheet also helps.

Can I make these cookies without a mixer?

You can mix the dough by hand. Use a wooden spoon to cream the butter and sugar. This will require a bit more arm power.

My cookies are tough. What happened?

You probably overmixed the dough after adding the flour. Mix the flour in only until it is just combined. Overmixing develops the gluten and makes cookies tough.

Final Thoughts

This sugar cookie recipe is a classic for a very good reason. It produces soft, flavorful cookies that are perfect for any occasion.

The process is straightforward and rewarding. You will love decorating these cookies with family and friends.

This is a foundational recipe you will use for years.